2 Chicken Breasts
4 Tbsp Olive Oil
1/2 Tsp Paprika
1/2 Tsp Italian Seasoning
1 Tsp Salt
1/2 Tsp Pepper
2 Tbs Butter
1 Yellow Onion
2 Cloves Garlic
32 oz Chicken Broth
16 oz Orzo Pasta
1/2 Cup Sun-Dried Tomatoes
1/2 Cup Parmesan Cheese - Grated

2 Chicken Breasts 4 Tbsp Olive Oil 1/2 Tsp Paprika 1/2 Tsp Italian Seasoning 1 Tsp Salt 1/2 Tsp Pepper 2 Tbs Butter 1 Yellow Onion 2 Cloves Garlic 32 oz Chicken Broth 16 oz Orzo Pasta 1/2 Cup Sun-Dried Tomatoes 1/2 Cup Parmesan Cheese - Grated

Cut Chicken in half Lengthwise. Rub with olive oil, paprika, Italinan Seasoning, salt and pepper.

Heat 2 tbs olive oil in large skillet. Add chicken and cook for 5 minutes per side until brown. Transfer to plate.

Melt Butter in same skillet, saute onion and garlic about 2 minutes. Add one cup chicken broth and deglaze the pan. Add remaining chicken broth and boil. Add orzo to the skillet and cook for 4 to 5 minutes until it's semi soft. Stir constantly.

Stir in sun dried tomatoes, parmesan salt and pepper into pasta. Add chicken back to pan and place on top of pasta. Place lid on skillet and cook or 15 to 20 minutes. Make sure chicken is done before serviing.